White Choc Blocs

I am using a little less cacao powder lately for reasons I will reveal in an upcoming blog post, so it’s just as well cacao butter still makes super delicious white chocolate snacky treats.

Just a variation on my Chocolate Tweets recipe, without the cacao powder and jam packed full of protein powder. I’m currently trying the Amazonia Protein Isolate in Vanilla which is quite lovely. Made from sprouted, fermented peas and brown rice and has digestive enzymes in it to help absorption. Tastes much better than the Paleo Amazonia version which was Vanilla & Lucuma. I am a total vanilla fan but the Peruvian Lucuma fruit just gave it a citrus tang which ruined it for me. I gave the rest of the tub to a friend who loved it, so it’s just personal taste. The quality of the rest of the Amazonia protein powder is pretty amazing, so I’m glad I found a flavour I liked!

On to the recipe:-

White Choc Blocs

1/4 cup cacao butter

2 TBS butter (or coconut oil)

2 TBS peanut butter

1 TBS tahini

1 TBS rice malt syrup

6 TBS protein powder

pinch Himalayan rock salt

Melt cacao butter and butter in a double boiler over very low heat.

When melted stir through the rest of the ingredients leaving the protein powder until last. Add one tablespoon at a time mixing well.

Pour in small paper lined tray and chill in the fridge overnight. Cut into squares.

Or for crunchy biscuits, spoon out teaspoons full on a paper lined tray and flatten out a little. Chill overnight in the fridge. Serve from the fridge only as they will melt if left out.

So awesome to be able to make your own treats and stay satisfied and healthy.

Bliss bomb,

Kristy xxx

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